Hearty fall stew with pork shoulder, roasted poblanos, chipotle, onions, sweet potatoes, and corn.
This is one of those lick-every-last-drop stews, so good!
Fall is peak chile season, and we have plenty of poblanos in the garden.
Elise Bauer
Place in a bowl and cover with a clean dish towel.
Let sit for 10 minutes or so, then rub off the blackened charred skin.
Cut away and discard the stem, seeds, and internal veins.
Elise Bauer
Roughly chop the chiles into 1 to 2 inch pieces.
Heat the vegetable oil in a large Dutch oven on medium high heat.
Sprinkle salt generously over the pork while it browns.
Elise Bauer
Remove the pork from the pan and set aside.
Add the chopped onion and cumin to the pan and cook about 5 minutes, until translucent.
Scrape up any browned bits from the bottom of the pan while the onions cook.
Elise Bauer
Add garlic and cook for a minute more.
Add the chopped chipotle to the onions and garlic.
Return the browned pork to the pan.
Elise Bauer
Add the chopped poblano chiles to the pan.
Add the chicken stock and oregano.
Bring to a boil, reduce to a simmer, cover and let cook for 1 hour.
Elise Bauer
After an hour, add the diced sweet potato and corn to the stew.
To serve, spoon out the stew into bowls.
Swirl in a spoonful of sour cream to each bowl.
Elise Bauer
Top with chopped fresh cilantro and toasted shelled pumpkin seeds.
Elise Bauer
